Spiced Tomatoes

Ingredients

• two pounds of nice ripe tomatoes
• one pound of brown sugar
• half a pint of good cider vinegar
• one dozen cloves
• two dozen grains of allspice

Method

1. 1

   Put these ingredients into a preserving kettle and stew them over a slow fire.

2. 2

   When they have been in sufficiently long to cook the tomatoes nearly soft, take them up and place them on a dish to cool, but continue boiling the syrup slowly.

3. 3

   When the tomatoes become cool put them back into the syrup and boil them until they are of a dark red color, then take them out again, put them on a dish to cool and continue boiling until it is as thick as molasses.

4. 4

   When the tomatoes and syrup are both cool put them in jars and tightly seal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 419. The excerpt below is the record exactly as published.

SPIC»D TOMATOES. Two pounds of nice ripe tomatoes, one pound of brown sugar, half a pint of good cider vinegar, one dozen cloves and two dozen grains of allspice

Cook this with the app: pantry check, scaling, and the assistant.